Ingredients of garlic hot sauce and preparation method thereof

Need ingredients:

Ingredients: Xiaomi spicy 200g.

Ingredients: 60g garlic, cooking oil 120g, pepper 10g, 2 star anise, a little sesame oil, and proper amount of salt.

Seasoning: 2 tablespoons soy sauce or light soy sauce.

Start making:

Step 1: Wash and remove the pedicels of Millet Spicy, and air dry naturally for later use. Peel garlic for later use.

Step 2, break garlic and pepper with a cooking machine and pour them out for later use.

Step three, pour a little more vegetable oil into the pot, stir-fry the pepper and star anise until fragrant, and then take it out. Pour garlic into the pot and stir fry over low heat.

Step 4, stir-fry until it is slightly Huang Shi, and add chopped chilies and stir-fry. After the pepper changes color, add salt and continue to stir fry evenly.

Step 5: Turn off the fire after stir-frying, pour in sesame oil, add soy sauce, season and color, mix well and take out the pot.

This is fried and tastes delicious. Can be used as seasoning to mix cold dishes and make water. The second one can't be stained with any oil, and the production method is pickling. This method has a longer storage time than oil.

Making a tutorial

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Need ingredients:

Ingredients: Xiaomi spicy 300g.

Ingredients: 3 heads of garlic, ginger 1 piece, 30g of salt and sugar 15g.

Seasoning: 5g of white vinegar and 6g of high-alcohol liquor.

Start making:

Step 1, millet spicy ingredients are intact, washed and naturally dried.

Step 2: Peel garlic for later use. Peel ginger, wash and dry for later use.

Step 3: De-stalk and chop the millet. (It can also be broken with a cooking machine) Garlic is chopped like ginger for later use.

Step 4, put the chopped garlic, pepper and ginger into a water-free and oil-free basin, add salt, white vinegar and white wine and mix well.

Step 5, find a pot with no water, no oil and a cover, put the mixed pepper blocks into the pot, shake off the air, sprinkle a layer of salt, pour a little white wine to cover it, put it down at room temperature for three days, and then put it in the refrigerator for a week to eat.